Tuna and mushroom pasta bake

Preparation Time 8 minutes
Cooking Time 20 minutes

Ingredients (serves 4)
* 400g spiral pasta
* 2 x 185g cans tuna in oil, drained with 1 tablespoon oil reserved
* 1 small onion, chopped
* 250g button mushrooms, sliced
* 1 1/2 cups (375ml) low-fat thickened cream
* 2 teaspoons wholegrain mustard
* 1/4 cup chopped flat leaf parsley
* salt and cracked black pepper
* 1 cup grated low-fat tasty cheese


Method
1. Cook the pasta in a large saucepan according to packet directions or until al dente. Drain and set aside.
2. Heat the reserved tuna oil (1 tablespoon) in a deep non-stick frying pan over medium heat. Add the onion and mushroom and cook for 4-5 minutes or until softened and slightly browned. Add the cream and simmer for a further 2-3 minutes. Stir through the cooked pasta, tuna, mustard, parsley, salt and pepper. Cook for 1-2 minutes or until mixture is warmed through fully.
3. Remove from heat and transfer to individual oven-proof ramekins. Sprinkle each one with some cheese, then place under a preheated grill and cook until golden brown on top. Set aside for a few minutes before serving.

Notes & tips
* We used two 2-cup capacity ovenproof dishes to serve the pasta bake, but you can use smaller 1-cup capacity dishes or a large 6-cup capacity dish.

Source
Simply Food - Page 4
Recipe by Kate Murdoch